In saucepan, combine
butter, garlic, pepper, salt, dill weed, and paprika. Heat over low heat until
butter is melted and starts simmering. Remove from heat. Brush a little of the
butter mixture in the bottom of a shallow baking dish (line baking dish with
foil, if desired) then place tilapia fillets on the buttered area. Brush top of
each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15
minutes, until tilapia flakes easily with a fork.

Meanwhile, put the frozen brick of spinach in a microwaveable casserole
with a lid. Add a couple of tablespoons
of water, cover, and nuke on high for 7 minutes. While the spinach is cooking, melt the butter in a
small skillet or saucepan over medium-low heat and start sautéing the onion and
garlic. When the onion is translucent
but not browned, add the cream. Bring it
to just below a simmer, and whisk in the cream cheese until it’s melted. Check
the spinach, and if it still has a cold spot in the center, stir it up and give
it another 1 to 2 minutes. You want it
just barely done, not cooked to death. When the spinach is done, put a strainer
in the sink, dump the spinach into it, and press it with the back of a spoon to
remove all the excess water. Add the spinach to the sauce.

Now you’ve got the
fish cooked and the creamed spinach cooked. Chances are they didn’t finish
cooking at the same time. At least, they never do when I cook them. So put the
spinach over the fish and smooth it out nicely, then nuke it for just a minute
or two. You don’t want to actually cook anything, just to reheat it. Serve it
directly from the casserole.